Serves 6

Chef Nancy Longo
Pierpoint
Baltimore Ravens

Ingredients

Cakes
1 lb jumbo lump crab meat
1 lb rockfish cooked and large flaked
1 bunch chives chopped fine
1 bunch sorrell leaves chopped fine
1 cup cooked white corn slightly pureed
1/2 cup mayonnaise
1 egg
1 lemon juiced
15 butter type crackers
2 tb. maille dijon mustard
1 tb. worchestershire sauce
1 tb. old bay

Puree crackers in food processor and then add corn and mix until crumbly. Remove from the processor and add remaining ingredients and mix well, but gently to not break lumps. Form into cakes and refrigerate.


Slaw
1 cup fine chopped napa cabbage
1 cup julienne red pepper
1 cup julienne yellow pepper
1 cup sliced fine shitake mushrooms
1 cup cut in half grape tomatoes
1 cup julienne yellow squash
1 cup julliene zucchini
1/2 cup red onion julliene
1 cup shredded carrot
1 cup cuccumber julliene

Dressing
1 cup mayonnaise
1/2 cup sugar
1/2 cup malt vinegar
1 tb celery seed
1 Tb lemon juicer

Mix dressing and add in slaw mix and refrigerate.


Remoulade
1 cup mayonnaise
1 tsp chipotle pepper chopped fine
1 tsp fresh cilantro
1 tsp fresh parsley
1/2 cup tomato peeled plum tomato deseeded
1 tsp lemon juice
1 tsp sugar
1 tsp cumin

Mix well in food processor until well blended.


Serving Instructions
Take cake and pan sear in shallow amount vegetable oil at medium heat, until browned on both sides. Remove from the pan and Serve atop slaw and drizzle with remoulade.